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Method

1. Cut the lamb leg steaks into 3cm pieces, discarding any visible fat, and season with freshly ground black pepper.

2. Heat a large, non-stick sauté pan over a medium heat, add the oil, onion and ginger. Season with freshly ground black pepper and fry for 5 minutes or until softened but not coloured. Add the spices from the Rogan josh sauce kit and fry for another minute.

3. Add the lamb and brown for 2-3 minutes. Add the base sauce from the sauce kit and cook for a further 2-3 minutes.

4. Add the remaining sachet of sauce and bring to a simmer. Cover with a lid and simmer gently for 1 hour or until the lamb is tender.

5. Stir in the tomatoes and cook for another 3-4 minutes or until softened. Stir in the spinach and leave to wilt for 2 minutes. Add a splash of water to loosen the sauce slightly.